| Summary: | <p class="aTitulodoArtigo"> </p><p class="aresumo">The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on <em>trans</em> fatty acids. Three brands (A, B, C) of each kind of cookie were investigated. The results are given in brand alphabetic order. The <em>Trans </em>fatty acid results are given in g per 30 g portion of cookies, as recommended by Anvisa. Chocolate-flavored cookies presented <em>trans</em> fatty acid values of 0.055, 0.086, and 0.154 g. The amounts of <em>trans</em> fatty acids in salty cookies were 0.045, 0.115, and 0.051 g. Butter cookies have <em>trans </em>fatty acid values of 0.013, 0.054, and 0.010 g. The chocolate wafers were analyzed and presented the following amounts of <em>trans</em> fatty acids: 0.100, 0.170, and 0.301 g. The results show that the quantity of <em>trans</em> fatty acids in cookies is decreasing as a result of the modification of processes and/or raw materials. Only brand C wafer had <em>trans </em>fatty acid above the Brazilian regulation limits.<strong> </strong></p><p class="akeyword"> </p>
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